Yield: 12 servings
|1||16 oz can pinto beans; rinsed & drained|
|1||1.25 oz pkg taco seasoning mix|
|16||Sheets frozen phyllo dough; thawed|
|Vegetable cooking spray|
Cut green tops from onions. Cook tops in boiling water to cover 1 minute; drain. plunge into ice water to stop the cooking process; drain. Cut each piece lengthwise into 3 or 4 strips and set aside.
Chop enough of white portions to measure ½ cup.
Process chopped white portion, beans, and next 3 ingredients in a food processor until smooth, stopping to scrape down sides; set aside.
Place 1 phyllo sheet on a large cutting board, and coat with vegetable cooking spray. Keep remaining phyllo sheets covered with a slightly damp towel. Stack 3 more phyllo sheets over first sheet; coating each with vegetable cooking spray. Cut stack in half lengthwise, and cut each half crosswise into thirds. Spoon 1 tablespoon of bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1½ inches from each end and tie with green onion strips. Place on lightly greased baking sheets. Repeat procedure 3 times with remaining phyllo stacks and bean mixture.
Bake at 400 _ F for 10 to 15 minutes or until golden; cool on wire racks.
Serve with additional salsa.
Makes 2 dozen.
Recipe by: Southern Living
Converted by MM_Buster v2.0l.